Put some canola oil in a pan on the lowest temperature. Toss in your onions and garlic and cook until they start to turn translucent. Add the carrot, zucchini, bell pepper and potato. Let them cook a bit and then add the coconut milk and bay leaf. Add the curry powder and the red pepper.

When the coconut milk starts to boil, throw in the tofu. Rip open your tea bag and throw the tea in. And some cinnamon. And some allspice. A little bit later, add in the cabbage. This is probably a good time to start cooking your rice. Put the spinach in a couple minutes into the rice cooking. Serve the curry over the rice.